Author Notes: In my pantry I recently stumbled onto an ingredient which I don’t recall purchasing; balsamic jelly. I tasted it and knew at once that it would match well with summer fruits. A summer “gazpacho” immediately came to mind. I picked up a cantaloupe and some rasberries and set to work. This isn’t as outlandish as it might sound, there is for example a Spanish gazpacho that uses white grapes. I brought this to a community dinner and it just disappeared. The Brits loved it. So here you go. Serve as a first course or amuse bouche. —pierino
pound of ripe cantaloupe, after peeling and seeding, cut into chunks
ounces roasted marcona almonds
tablespoon balsamic jelly* or substitute a good balsamic viegar aged at least twelve years
teaspoon granulated sugar
- 1) Using a small food processor grind up the almonds. They should still be slightly coarse.
- 2) In a heavy duty blender (you have a VitaMix right?) blend the melon and berries.
- 3) Add the almonds, the balsamic jelly and the sugar and thoroughly liquefy
- 4) Pour into a pitcher and chill for at least two hours
- *If you can’t find balsamic jelly through your local Italian purveyor it is available online.
- This recipe was entered in the contest for Your Best Vegan Recipe